Orange Mousse with Tangerines and Kiwi

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	6 hrs 40 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Wash the oranges and rub the peel of one orange. Squeeze the juice from both oranges and measure 150 ml. Soak the gelatine in cold water.
Separate the eggs and stir in the hot water bath with the sugar until creamy. Squeeze out the gelatine and dissolve it in the hot egg cream. Add orange juice and zest and stir. Then chill until the mixture begins to gel.
First whip the egg white, then separately the cream until stiff. First fold in the cream, then the egg whites.
Fill into glasses and refrigerate for at least 6 hours before serving. Peel the mandarins so that there is no longer any white skin. Peel and slice the kiwi fruit and serve with the orange cream.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.